Smoked paprika mayonnaise

To serve

1 punnet watercress micro greens

Method

Smoked paprika mayonnaise

Place the egg yolks and Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.

Heat a barbecue plate until hot.

Lamb

Rub lamb racks with a little oil and season. Place on the barbecue, flesh-side-down and barbecue for 3-4 minutes. Turn racks (on to bones), cover each with foil and barbecue for a further 15 minutes, for lamb that is only slightly pink. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.

To serve

Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens. If wished, sprinkle with smoked paprika.

To oven cook lamb racks: Heat oven to 200°C. Brown lamb (flesh side only) in a hot frying pan then place in the oven and cook for 15 minutes, for pink lamb. Cover and leave to rest for 10 minutes before carving into cutlets. Cook lamb for 20 minutes if you prefer the meat to be less pink.

If your mayonnaise curdles, start again with the egg yolks and once you have a thick mayonnaise, slowly add in the curdled mixture.